Here’s an easy mid-week dinner that might stop you wanting a takeaway. It is very simply put together and you can use any vegetables you want, it is a handy one to throw in some new vegetables for the kids to try. Hey they mightn’t even pick them out if you cut them small enough! My favourite combination is green beans, baby sweetcorn, pak choi and mushrooms but I tailor it to use up whatever is in the fridge. The boys both love it so I’ll be making it often for sure.
Cashew Chicken in Oyster Sauce
Delicious Chicken with Cashew Nuts and Stir Fry Vegetables in an Oyster Sauce.
- 4 Chicken Breasts ([boneless, skinless])
- 100g Baby Sweetcorn
- 100g Green Beans
- 60 g Mushrooms
- 1 head Pak Choi
- 60 g Cashew Nuts
- 3 tbsp Soy Sauce
- 1 tbsp Oyster Sauce
- 1 tbsp Rice Wine Vinegar
- 1/2 tsp Sesame Oil
- 2 cloves Crushed Garlic
- 1 tbsp Grated Fresh Ginger
- 1 tbsp Coconut Oil
Whisk sesame oil, rice wine vinegar, oyster sauce and soy sauce together and set aside.
Dice the chicken breasts.
Melt the coconut oil over a medium heat and add garlic and ginger. Saute for 1 minute then add the chicken and fry until cooked through.
Add chopped vegetables and continue to stir fry.
Add the soy mixture and the cashew nuts and cook for another 2-3 minutes.
Serve on a bed of rice or noodles.